Sprint 2 the Table

Appetites and Adventures

The Optimist

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Birthday dinners are key.

 

Every year I think long and hard about what restaurant to try on my birthday.  It’s a big deal!  You have to start out the next year of your life with a happy stomach.  It sets the stage for the next year’s eats!

This year I was excited to try out a new concept by Chef Ford Fry (of JCT Kitchen and No. 246 fame).  The Optimist (914 Howell Mill Rd,. Atlanta, GA 30318, 404-477-6260) opened just a couple of months ago.  After being reviewed by some of the pissiest critics in Atlanta, I have not seen a bad write-up.  My mom, baby sister, best friend, and her husband all came out to celebrate and eat.

Mom, me and Baby Sis

 

Despite having a broken air conditioner (sorry about my butt sweat on the seat…), the kitchen cranked out some phenomenal food.

To start they bring out what are the BEST dinner rolls I’ve ever eaten.  I normally wouldn’t rave about bread, but these was exceptional.  The fluffy, light rolls were just the right amount of sweet to complement the flaked salt sprinkled on top.  I wish Blais should serve these at The Spence.

 

We also ordered East and West coast oysters (I did not partake, but am told they were delish), tempura-fried long beans with a buttermilk dill sauce, and corn hushpuppies.

The beans were good, especially with the dill sauce.  My best friend’s husband even tried one.  He doesn’t eat vegetables, but gave these a thumbs up.  More proof that anything fried is delicious.

 

The hushpuppies were the favorite of the night.  Done “beignet-style,” these were not your mamma’s heavy puppies.  They doughnut-like balls of sweet, corn-filled bread were sprinkled with powdered sugar and served with a side of sweet creamy butter.  The butter proved to be totally unnecessary; these puppies stand alone in their perfection as they melt your mouth.

 

One (minor) complaint – if you don’t eat shell-fish and aren’t a huge fan of fried, there aren’t many starter options beyond a salad.  I’d love to see a couple, lighter easy-to-share items.

Choosing a main dish was difficult for me.  The entrees read like a fine list of food porn.  Eventually I selected the Alaskan Halibut.  The fish was possibly the best quality I’ve experienced.  It was earthy and almost meaty, complimented flawlessly by hen of the woods mushrooms and the rich red wine bordelaise sauce.

 

Mom selected the trout served with marcona almonds and greens.  It was an excellent dish; much lighter in flavor than the halibut, but offered a nice contrast of flavors between the flaky fish and the crunch of the almonds.

 

My friends both selected the skirt steak with romesco sauce and beef jus.  At a seafood restaurant.  I silently judged them until I tried a little bite.  That steak could rival some of the better steak houses in town.  Sadly, my pics didn’t turn out from this point on due to lighting and laziness.

Sides are not included with the entrees.  We ordered an heirloom tomato salad, roasted beets with apple, and lightly roasted carrots with ginger vinaigrette.  Each was alight and refreshing, allowing the farm-fresh flavors to shine.  If you are vegetarian or vegan, you could easily create a satisfying veggie plate from the side selections on the menu.

 

The desserts were surprisingly good as well.  We were treated to a peach cobbler with a rich side of beer cream sauce and a graham cake that was soaked in a fantastic syrupy sauce and topped with a toasted layer of house-made marshmallow creme.  I’d eat bother again.  And again.  Little did I know that I had a bigger surprise coming…

 

My mom and baby sis had baked my grandmother’s carrot cake, then cut out circles of it to form a 29!  It was delicious.  Despite having lapped up too much of the other 2 desserts, I manages to eat my share of this carrot cake.  This is a special cake in my family.  It’s the cake that my dad requested every year for his birthday.  I had an extra few bites for him. 🙂

We left the restaurant comfortably stuffed and a bit sweaty from the sauna A/C-less dining room.

Me, Greg, and Mallory

Our poor server was sweet, but painfully new.  And sweaty.  Service was spotty – cocktails were slow, I had to ask for water on multiple occasions, and we were nearly done with our entrees before she managed to bring out the bottle of wine Mom brought.

While mildly annoying, the service issue won’t stop me from returning.  The new girl will learn, and the food was so good I wasn’t irked enough to complain.  I have a new go-to spot in Atlanta.

 

This has nothing to do with food, but I have to share.  On the way home I paused to take a picture of a parked car:

This dude’s friends are awesome.

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My birthday weekend started out with a session with my trainer.  After he killed my legs, I had a deep tissue massage, which I credit for my ability to wear heels to dinner.  It was exactly how I wanted to spend the day.  Figure competition training is hard, but rewarding.  This week I realized that I’m able to increase the weight I left in my solo sessions, and that my arms are coming along!

I look forward to my daily trek to the gym… in part because I never know what fun sights I’ll see…

Workout Recap (7/9- 7/15):

  • Monday – Chest/Biceps
  • Tuesday – Legs (w/ trainer), 1.65 mile walk
  • Wednesday – Back/Triceps, 1.5 mile walk
  • Thursday – Shoulders/Glutes
  • Friday – Chest/Biceps, 2 mile walk
  • Saturday – Legs
  • Sunday – 2 softball games, 100 push-ups

***

Thank you all so, so much for your kind words on Friday’s post.  I LOVED hearing about all of the goals you WILL accomplish.  If you haven’t already, click here to check out the post and enter to win The Simply Bar sample pack in my birthday giveaway. 🙂

Is food an important part of celebrations in your family?  Any cake-traditions?

What is the craziest thing you have seen in the gym?

Planning to Eat Healthy + WIAW

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Eating healthy on the go takes planning.

I’m sure this isn’t news to any of you.  It’s become particularly evident to make lately as I’ve changed my habits to incorporate more protein and begun eating 7 small meals a day.  Serious training goals take serious planning.

For starters, I keep track of my meals in a spreadsheet.  This way I’m never stuck searching for ideas and/or desperate and hangry for food.  By keeping it on Google Docs, I can easily edit and make additions as I get ideas throughout the day.

It also makes for easy grocery shopping – I can make my list in record time now!  (P.S. check out yesterday’s post for a chart to navigate grocery store.) 

Last week I mentioned that I was struggling to find a wider variety of vegetarian protein sources.  The resulting increase in dairy resulted in my skin is breaking out.  Since then I’ve reduced my dairy to 1-2 servings a day, and my skin has magically cleared up!

One way I’ve kept up my protein intake without the dairy is to incorporate fish into my diet.  If you’ve been reading for a bit, you know that I’ve dabbled with being vegetarian and even vegan.  For me, it was about how much better I felt without meat in my diet.

Mom and I learned together how to bake fish in parchment last Friday evening!

While I do intend to keep my diet as plant-based as possible, I am enjoying experimenting with seafood (something I only started to like a few months ago), and haven’t noticed it dragging me down like I did with meats.

July is becoming my favorite months for a few reasons:

  1. It’s my birthday month  (4 more days!)
  2. The fruits and veggies we’ve been getting at local markets have been particularly delicious
  3. Jenn’s What I Ate Wednesday theme for July is of “Food, Fun, and Fitness.”  You guys know that’s perfect for me these days!

Check out my latest adventures in protein-loading below; then click here to the WIAW round-up on Jenn @ Peas and Crayons to see everyone else’s fitness foods!

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Pre-Game:

I woke up early, but my weights workout isn’t until late tonight since I have a date with my trainer.  I’ve grown accustomed to  moving in the morning, so I decided to jump on the treadmill for a power walk while watching a little GMA.  Not wanting breakfast yet, but needing energy I drank down a glass of my Fitmixer Aminos. mixed with ~2T of apple cider vinegar (great way to start the day for energy and errr… digestion…).

Meal 1:

Anytime I have an appointment with my trainer, I try to eat a little heartier throughout the day.  Not stuffing myself, but I want to be sure I have adequate energy because he pushes me to the limit and then some.

I don’t repeat many meals, but last week’s Blueberry Protein Tart was so delicious that I couldn’t wait to eat it again.

Same tart base and peanut butter icing, but I this time used peaches rather than blueberries and sprinkled the top with ground flax and cinnamon.

Meal 2:

Did you know eggs can be cooked in the microwave?  It sounded weird to me at first, but it worked out perfectly.

I microwaved 3/4 C egg whites mixed with black pepper and ~1T water (to make them fluffier) for 2 mins.  Then I stirred it up with some tomato and basil before popping it back in for 15 secs.

 

Topped with pumpkin seeds and red pepper flakes.  I’m positive the work microwaves have never been used for such a creation. 🙂

Meal 3:

Lunch was last night’s leftovers.  Here’s where the fish comes in.  I baked a halibut in parchment with rainbow chard, shiitake mushrooms, Chinese 5-Spice, and a little coconut oil.  It was pretty tasty.  Even though my boss said it smelled… that is a problem with seafood.

Enjoyed with some sesame Wasa crackers. 

Meal 4:

Here’s my serving of dairy – a mixture of no salt added cottage cheese, peanut flour (a.k.a.: my crack), and a bit of liquid Stevia.  Side of cucumber sticks.  This is literally the tastiest cucumber I’ve ever had.  Unbelievable amount of flavor. 

Meal 5:

Remember yesterday’s vegan Protein-Packed Ancho Bean Burgers?  I took one to work for dinner!  Yup – I ate dinner at work.  My trainer appointment was at 9p and I had a Genius Bar appointment at 7p… no point in going home.

All wrapped up in a giant piece of chard with artichoke spread and radishes.

Meal 6:

This was a post-workout shake to cure my leg shakes.

I received a couple of protein powder samples from JBT Labs.  This was a chocolate flavor.  My first reaction was that it was ok… I decided to add chocolate extract to the mix, as well as some Stevia.  There was also 1/2 a zucchini, spinach, and ice in the mix.

At first I was worried because the blender made it frothy. Some people like that… I prefer creamy.

I stored it in the freezer most of the day, but it thawed a good bit between my errand and the workout.  Lo and behold, after it had sat all day the mix and de-frothed and was DELICIOUS.  It seems obvious now, but when faced with frothier powders I will let the mixture have time to rest and settle post-blend.

Meal 7:

Last meal = dessert.  I almost didn’t eat this one because I was so tired from the gym.  But… I knew my muscles would thank me.  Especially when I have an early morning workout planned.

Mashed up strawberries, vanilla protein powder, cinnamon, and almond milk.  Let chill in fridge for 30 mins or so.  Devour.  Go to bed.

***

This day of eats contained 6 different protein sources, and I managed 157g of protein.

Do you bring seafood for lunch?  How do you deal with the fishy smell?

How do you keep track of your weekly meals?

Eating with a Top Chef

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OK, maybe not with…

 

 

I did eat AT Richard Blais’ new Atlanta restaurant, The Spence.  God bless cheat day.  Chef Blais was the runner-up in season 4 of Top Chef, and then went on to win Top Chef All-Star season 8.  He’s famous for his use of molecular gastronomy and ambitious flavor combinations.

His fearless approach to food was evident throughout The Spence’s menu:

 

Even the Parker rolls were presented with pizzaz (good thing, because I’ve always found their taste to be blah).

Dinner Rolls with a schemer of butter sprinkled with sea salt

 

For my appetizer, I couldn’t resist the gazpacho.  It was listed on the menu as “Canned Soup of Heirloom Tomato Gazpacho.”  I’d take this over Campbell’s any day.  It was served atop radishes, smoky-toasted croutons, and what I think was a horseradish granita.

The presentation alone was worth the choice:

 

My friend and dining mate, Kathleen, chose the beet salad.  It was a mix of roasted and raw beets, blue cheese, soft-boiled egg, and wasabi.  The textures were perfection, though I could have gone for more heat… but you guys know how I am about fire.

 

On the to main event.  I need to preface this by saying there are dishes the menu that were much more ambitious that what we ordered.  The menu needs some explanation and – oddly enough – our server wasn’t recommending the more unusual items, even when asked.  Did she not trust our pedestrian palates?

If I go back, I’m throwing caution to the wind and ordering the pork belly.  It is brought to the table under a glass dome of rich smoke and unleashed for your viewing (and smelling) pleasure.  The people next to us were over-the-moon about this dish.  It smelled so good I almost jumped into the guy’s lap when they removed his lid.

 

I selected the Cobia (a mild white fish).  It was cooked to perfection – done sous-vide and finished on the grill to give it a nice crust. It was topped with a salsa of kaffir lime, pineapple, capers, and crisp green beans.  Even better was the pine nut cream – it was like dinner-appropriate nutty whipped cream.

 

Kathleen ordered the Spatchcock chicken with asparagus and sea beans.  The chicken itself was ho-hum (again, we should have ordered better), but the sea beans and a peanut dust served alongside the chicken were fantastic.

 

Last but not least: dessert.  I had been looking forward to the carrot cake and peas, but it wasn’t available that evening (they change the menu weekly).

No matter, one bite into my selection and I forget the cake. I chose the Burnt Banana Ice Cream served with chocolate mousse mixed with lightly candied peanuts and drizzled with caramel.  I could have licked the plate.  The ice cream was just as good as it sounds, and the mousse was thick yet not too sweet.  The well-balanced dessert that left me feeling satisfied rather than gluttonous.

 

Kathleen was craving cheesecake.  She ordered what was listed on the menu as “Ricotta Cheesecake, Blackberry, and Graham.”  This looked NOTHING like a cheesecake, but was impressive, nonetheless. It was incredibly light and was easily the most creative cheesecake interpretation I’ve seen.

 

The bill was presented with an old-fashioned key resembling the restaurant’s logo.  I wonder how long before all of those are stolen?

It was quite pricey, but you will leave with a smile on your face once you eat the gift from the kitchen – a tiny creme-filled spiced cookie sandwich.

 

You’ll leave with an even bigger smile if you man-up boldly interrupt Chef in the middle of dinner service for a quick photo-op.  In all seriousness he was very gracious, stopping to chat with several tables and patiently posing for photographs.

 

He asked if I was a “good blogger or a bad blogger.”

I think I’m good… I’m certainly not mean.  Most of the time.

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I almost forgot the workout recap time!   Figure competition training is still ON and I am loving it.  It is taking a massive amount of discipline, but I know the reward will be well-worth it.  Ever try doing barbell squats with a heinous sunburn on your shoulders?  I don’t recommend it.

I think there are a few noticeable changes in muscle-size.  Or at lease that what my mom and my BFF tell me.

 

Workout Recap (7/2- 7/8):

  • Monday – Back/Triceps, 2 mile walk
  • Tuesday – Shoulders/Glutes (w/ trainer), 3 mile walk
  • Wednesday – Chest/Biceps, 3 mile walk, jet-skiing
  • Thursday – Legs, 2 mile walk
  • Friday – Back/Triceps
  • Saturday – Shoulders/Glutes, 2 mi walk
  • Sunday – 15 min bike ride, 2 softball games

***

Thanks to everyone for their positive thoughts, comments, messages, and tweets after Friday’s post.  It was a tough day, but you all put a smile on my face. 🙂

Have you ever eaten at a “celebrity” chef’s restaurant?  Did it live up to expectations?

What was the best thing you ate this weekend?

 

Blueberry Protein Tart + WIAW

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Happy 4th of July!

I wasn’t going to post today, but how could I miss my favorite day of the week – Jenn’s What I Ate Wednesday.

Last week I talked a lot about the nutrition plan I’m on to achieve my new fitness goal (competing in a figure competition).  I’m still packing in the protein and keeping it (mostly) vegetarian.  I’m struggling to find a wider variety of protein sources.

One thing I noticed last week was that my skin is breaking out from the increase in dairy.  Greek yogurt and cottage cheese had become protein-staples.  I’m aiming to just cut back a bit this week, limiting it to 1-2 servings of dairy per day, to see if that helps.

Jenn’s What I Ate Wednesday theme for July is of “Food, Fun, and Fitness.”  Girl reads my mind with these themes!

Check out my protein-filled fuel below; then click here to the WIAW round-up on Jenn @ Peas and Crayons to see everyone else’s fitness treats!

Meal 1:

Last week I talked about how I’m now eating 7 meals a day.  Meal 1 occurred yesterday at 8am.  Knowing I had an appointment with my trainer later, I focused on getting as much energy as possible from my morning eats.

Workout energy can be quite tasty!

This is a Blueberry Protein Tart.  I ate it for breakfast, but it would make one helluva dessert too!
The inspiration for this creation was Tessa’s own creation.  I am not allowed the peanut butter she added, and I needed to reduce the size because when you eat 7 meals a day they need to be a tad smaller (yet still protein rich – that’s a whole other challenge).
Despite the omission of peanut butter, my crust was fantastically chewy and fudgey.  And the “cream filling” was just perfect.  If you haven’t invested in peanut flour, you should do so ASAP.  I’m not kidding.
Recipe at the bottom of this post.

Meal 2:

This was my pre-workout meal.  In effort to limit the dairy, I made a massive tomato and egg white scramble with basil and a drizzle of balsamic.  I’m also allowed 1 T of sunflower seeds, which I sprinkled on top of the mix.

Meal 3:

This meal is like lunch.  Since it was also my post-workout meal, a protein smoothie was in order.  I have to eat immediately after my workout to build muscle, so portability is key.  I also packed cereal for some carbs to top my smoothie and a water mixed with Amino Energy to drink during and after the workout for energy and recovery.

This is one of my new favorite smoothies.  Carrot Cake.  I’ve tried it before, but I think this particular combo is the winner.  A couple more trials and I’ll post the recipe.

It did get the thumbs up from both trainers who sampled it.

Meal 4:

This is like an afternoon snack.  That means I can have a protein source (25g) and a 3/4 C serving of veggies.  Hmmmm… a protein-packed nori roll?  Is that possible?

Yes, yes it is.  I mixed a scoop of protein powder and ~1 tsp of wasabi with water to form a paste.

I slathered my nori rolls with it and filled them with sprouts, beets, raw asparagus, and raw cauliflower.  Not too shabby for a snack on the fly!

Meal 5:

Usually I have some sort of dinner in mind, but today I was drawing a blank on where my dinner protein would come from.  My protein ended up being partially in the form of beans, and some of the secret was in the sauce.

Note: I know several will comment that I should eat more to beans, quinoa, and lentils for vegetarian/vegan protein sources.  The problem with that is that they count as carbs.  I am limited to 3/4 C of carbs at meals 1, 3, and 5.  3/4 a cup of beans is about 12g of protein.  That leaves 8-13g protein I’d still need for that meal!

For this protein-rich salad, I combined 1/2 cup of fava beans and cannellini beans with 3 oz Greek yogurt, lemon juice, nutritional yeast, and lavar flakes.  Then I tossed it all with beets, sprouts, green pepper, and onion.  Topped with 1/4 C edamame, basil, more nooch, and red pepper flakes.

Sort of like a bean-based chicken salad.  Sort of.

Meal 6:

By this time of day I am sick of eating.  That’s something I never thought I’d say!  Meal 6 was a quick scramble of soy-based ground “beef,” egg whites, and zucchini topped with nooch and radish.

Meal 7:

Last meal.  This – I am told – is my “dessert.”  I’ve pulled some good ones, but tonight I was just proud of myself for getting in the 7th meal.  Typically I’m too stuffed by meal 6 to get anything else in mah belly.

1/2 banana covered in Greek yogurt and frozen with bowl of peanut butter protein pudding (protein powder, peanut flour, almond milk, vanilla extract, and cinnamon).

Blueberry Protein Tart - delicious (mostly) make-ahead clean breakfast!

Blueberry Protein Tart

For the Crust:

  • 1/4 C cereal
  • 1 tsp cinnamon
  • 1 T vanilla protein powder
  • 1 tsp chia seeds
  • 2 T unsweetened vanilla almond milk (or liquid of choice)
  • 5-6 drops vanilla liquid stevia (or your favorite sweetener)
For the Cream:
  • 3 oz (1/2 container) Greek yogurt
  • 1 T peanut flour
  • 5-6 drops vanilla liquid stevia

For the Crust:

Place your favorite cereal in a blender and mix until it’s dust.  Pour into a small bowl and stir in cinnamon, protein powder, and chia seeds.  Stir in stevia and milk.  (Note: You may have to adjust liquid amounts depending on the powder and cereal you use.)  It should form a sticky ball.  

Spread the crust mixture evenly across a small plate (~1/4 in thick).  Refrigerate over night, or at least 20 mins.

For the Cream:

In a small bowl combine yogurt, peanut flour (you could sub more protein powder here), and stevia.  

Spread evenly atop your crust.
Top with the fruit of your choice and enjoy!

Makes 1 serving.

Approximate nutritionals (without toppings; can vary widely depending on cereal, powder, and yogurt used): 219 calories, 6.9g fat, 22.4g carbohydrates, 6.8g fiber, 4.3g sugar, 23.6g protein

***

In case you’re curious, I managed 154.5 g of protein with these eats. BAM.

How do you refuel post-workout?

What is your favorite 4th of July dish?

Fundays + Tomato Basil Beet Salad Guest Spot

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Forget Sunday-Funday.

 

This weekend was one big Funday!  Friday – for my cheat day – I went to my favorite underground supper club, Push Start Kitchen with my best friend.  Zack was serving a vegetarian dinner and once again blew it out of the water with his creative flavor combinations and impeccable execution.  God bless cheat day.

L to R: the table; amuse – a corn masa with red chili jam and pickled okra; appetizer – chilled zucchini soup with tempura pumpkin flowers, house-made ricotta with preserved lemon, arugula, and smoked chile jam; main – roasted chile, Israeli couscous with collards, black plum mole, crisped tamale “croutons,” cotija cheese, and hears of palm; dessert – arroz con leche with candied lemon, melon sorbet, lychee foam, and basil and sour cherry gelee.

 

Saturday I took an easy bike ride through the park and hit up the Green Market for some tomatoes and a beautiful bunch of basil grown right there in the park.  Doesn’t get more local than that!

 

Saturday evening I got to see some of my favorite bloggers at a going away party for Heather and her hubby Kirk.  They are off to Colorado!  We are sad to see them go, but we had a great time catching up and goofing off. 

L to R: Heather, Lindsay, Tina, and me.

 

Heather cooked up a fantastic (vegan) Mexican feast, even specially preparing ground tempeh so that I had something I could eat (going out on a strict diet is HARD).  I really loved her bean dip too – it was just the right amount of spicy.

I didn’t partake in the Cayenne-spice chocolate chip cookie sandwiches, but am told they were phenomenal.

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Tiffany @ Como Water invited me to write a guest post for her blog.  Please click here to check it out, and check out her blog.  It is a plethora of delicious, plant-based eats!

This dish I made for her is a Tomato Basil Beet Salad.  Who knew this beets and tomatoes would be such a win?  I mean, I thought it would taste good, but whoa.  This simple salad of beets, tomato, basil, and onion blew me away.  A bit of lemon juice, olive oil, and pepper balanced the beet flavor and the sweetness of the cherry tomatoes almost made it seems like dessert.

 

The other item that blew me away was a feta cheese. 

 

Last week I talked about the yogurt I received from Olympus; however, they also included a feta cheese in the package.  This creamy treat is imported from Greece, and is the BEST feta I’ve had in recent memory.  I’m not even exaggerating.  It was impossibly creamy, and have just the right amount of salt to bring out the feta tang.

For the full recipe, check out my guest post on Tiffany’s blog, Como Water.

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Recap time.  I’m on day 10 of my figure competition training and still loving it!  I had an appointment with my trainer Saturday.  It was a tough one – I got busted for my lack of protein on my “cheat” day (note to self: Steve reads blog… watch yo self) and was justly punished treated to a killer leg workout.  I’m really excited about my progress in a short amount of time.  I was able to squat 30% more weight than I could just a week and a half ago!

Thank god this week was only 3 softball games… ’cause it is HOT.  The obligatory #proof pic:

Workout Recap (6/25- 7/1):

  • Monday – Chest/Biceps, 2.5 mile walk
  • Tuesday – Legs (w/ trainer), 2 mile walk
  • Wednesday – Back/Tris
  • Thursday – Shoulders/Glutes, 2.5 mile walk
  • Friday – Biceps/Chest, 2 mile walk
  • Saturday – Legs/Hams (w/ trainer), 20 min bike ride, 1.75 mi walk
  • Sunday – 3 softball games

***

Don’t forget to click here and enter to win 2 boxes of Special K’s new granola bars!  Contest ends TONIGHT at 11:59p.

What was the highlight of your weekend?

Is it in the 100s where you are?

 

A Protein-Filled Wednesday + a Snack Giveaway!

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Snacking is the new name of the game for me.

Yesterday I revealed my new fitness goal to you all – to compete in a figure competition.  This means HUGE change in my plant-based diet.  Now I have to focus more on protein than plants, and I’m eating constantly… but my goal is to to keep to a vegetarian protein diet.

The Basic Plan:

  • 7 “meals” per day (I eat every 2 hours)
  • 20-25g of protein at each meal
  • 120 oz of water daily
  • 1 serving of fruit for the first 2 meals, and at meal 7 (“dessert”)
  • 1 serving of veggies for meals 3-6
  • 1/2 C carbs at meal 1, 3, 5, and 7 (beans, lentils, and sweet potatoes count as carbs)
  • Limited fats – flax at meal 1, nuts at meal 2, olive oil at meals 3 and 5

The good parts: no calorie counting or macro tracking; I get a cheat day once a week; I already love protein shakes

The hard parts: only eating 1 serving of veggies at a time is hard; eating that much protein on a veg diet is REALLY hard; eating all the time sounds fun at first, but I am really never hungry (except for when I wake up); eating every two hours take a ton of planning; all of that water has me running to the bathroom every 30 mins.

Jenn’s What I Ate Wednesday theme of “Sensible Snacking” this month is just perfect for my new plan.  I am snacking all day!

Check out a day in  the food life of a wanna-be figure competitor; then click here to hop on to Jenn @ Peas and Crayons to see everyone else’s day of eats!

Meal 1:

Janetha hipped me to the fact that I was appropriately celebrating National Chocolate Pudding Day at breakfast

I made a chocolate-peanut butter protein pudding/spread to top my Ezekial bread.  This was accompanied by 1/2 cup of cherries (good for inflammation/muscle recovery).

Chocolate-Peanut Butter Pudding:

  • 1 T GNC Soy chocolate protein powder (check out the review here)
  • 1 T peanut flour
  • 1 T ground flax seed
  • 2 T unsweetened almond milk
  • 1/8 tsp vanilla extract

Meal 2:

It’s blueberry season!  They are so sweet right now, making of an especially tasty shake… even if it did splash on my brand-new white shirt.  Note to self: don’t drink smoothies and drive.

Blueberry-Ginger Smoothie

  • 1 scoop Vega vanilla protein powder (see review here)
  • 1/2 C blueberries
  • 1 in piece of fresh ginger
  • 1 tsp cinnamon
  • 1 C spinach (I “cheated” and added veggies… I can’t help myself!)
  • 1 T sunflower seeds
  • Ice + water, to taste

Meal 3:

Leftovers!  Some of you may have seen the vegan quiche I posted on Instagram.  With a chickpea flour base, this high-protein dish made 6 slices which I will be bringing for lunch all week.  I enjoyed it with a side of sprouts.  For those that asked, I promise the recipe will come tomorrow!

While the quiche is high-protein, it’s not quite high enough.  No worries – it gave me an opportunity to have dessert with my meal.  A little sweet and a little savory, I loved this cardamom-laced treat!

Cardamom-Cinnamon Cottage Cheese Mix

  • 1/2 C cottage cheese
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 4-5 drops NuNaturals orange liquid stevia
  • 1 T unsweetened So Delicious coconut milk

Meal 4:

Here is where it gets hard to keep eating.  At this point I’ve downed 60g of protein and I’m feeling satisfied.  However, I’m not even half way through my daily meals!

Remember this seitan chorizo I made a couple of months ago?  I froze what I couldn’t eat for future uses.  I’m beyond happy I did that!  It gave me the protein I needed for the meal, re-heating well and retaining its flavor and moisture.  It was fantastic with the last of my Ultimate Veggie Trail Mix.

Meal 5:

I had an appointment with my trainer at 8p (more legs – OMG), so I wanted my dinner-time meal to be easy to digest.  That can only mean on thing.  Liquid Sweet Potato Pie-Shake.  Meal 5 requires veggies, carbs, and protein.

Since sweet potatoes count as a carb, I ate a side of celery sticks as well.

Meal 6:

This also served as my post-workout recovery meal.  It was also my favorite meal of the day!  This rendition of overnight (over-day?) oats was cool and refreshing after a excruciating really hard workout.  If you’re from Georgia, you know it doesn’t get any better than peaches and cream this time of year.

Creamy Peach-Ginger Overnight Protein Oats

  • 1 peach, mashed
  • 1 scoop GNC Whey vanilla protein powder (see review here)
  • 1/3 C unsweetened vanilla almond milk
  • 1/4 cup raw oats
  • 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 4-5 drops vanilla liquid stevia
Stir it all together and allow to chill for at least 1 hour, or overnight.

Meal 7:

I cheated.  I ate meal 7 as meal 6 (fruit, carbs, and protein).  Truth be told, I’m having a really hard time working in 7 meals.  I am hitting the protein goal of 150 grams, so I’m not going to worry about it until I’m told otherwise.  🙂

Now for the part you really wanted to hear about – the giveaway!

I was contacted by Special K just before heading to Chile with an opportunity to try their new granola bar.  I don’t eat a lot of processed foods/bars, but I was intrigued by their new concept.  They sent me the samples just in time for me to pack these up as a tasty plane snack.

Of course, I shared with my concierge, Kim, who was in love with the sweet treats.  She couldn’t believe that the bars are just 110 calories and contain only 7g of sugar.  Perfect for sating your mid-afternoon sweet tooth.  They also deliver 4g of fiber and 4g of protein.

My favorite part? The Special K Granola Bars come in my favorite flavors – Dark Chocolate and Chocolatey Peanut Butter.  The chocolate-peanut butter will rock your socks off.  

Yes, they are processed and they have more than 5 ingredients.  If you’re that isn’t a problem for you, you will be really happy with these bars.  They have a great crunch and won’t leave you feeling weighed down.

The lovely people at Special K have offered to let one reader try a box of each flavor.  Here’s how to enter to win:

  1. Follow me on Twitter or Subscribe to the Sprint 2 the Table RSS feed or email
  2. Tweet: You could say something like: I’ve entered to win 2 boxes of @SpecialKUS granola bars at @sprint2thetable http://wp.me/p16jDn-1po #giveaway
  3. Be Social: Twitter Follow Special K, Pinterest Follow Me and/or Pin Something of Mine, Instagram Follow Me
  4. Comment: What is your favorite sweet tooth satisfier?

Please leave a *separate comment* for each entry!

Contest ends at 11:59pm EST on Monday, July 2nd.  The winner will be announced on Tuesday, July 3rd.

***

And again with the sore legs/glutes.  Thank god the counter is close enough to my toilet to provide support for lowering down.

Do you prefer to eat 3 solid meals, or snack throughout the day?

What is your favorite protein-rich meal?

A New Challenge + Protein Powder Review

By

A new fitness goal has been set.

The magazines I tend to read are full of health and fitness advice.  One such mag is Muscle & Fitness Hers.  they feature some great workouts, but my favorite parts are always about the figure competitors.  The ladies in those competitions blow me away – they are smaller and less and vascular than bodybuilders, but have a physically fit/well-balanced physique.  Getting to that level of health has long been a dream for me.

Last week I took action to reach that goal.  I joined and gym and hired a trainer to help ready me for a competition. 8 days (and a chunk of money) later, I’m on my way with a custom workout schedule, a diet plan, and a whole lot of support and encouragement.

I’d met with trainers before, but after talking to this gym I knew it was the perfect fit.  Despite the fact that it’s 30 miles away.  House of Payne is a serious gym – none of the “see and be seen” BS.  They offer everything I need from training to posing classes!

My first workout with the trainer was legs and butt last Monday.  I wasn’t able to lower myself to the toilet without a firm grasp on the counter until Friday.  Good workout, no?

One of the most challenging things about training is the food.  In addition to not being allowed booze (*whimper*),  I am aiming to get 150g of protein a day over the course of 7 meals (basically, I eat ALL the time).  I have to gain weight and some serious muscle!  This is especially difficult on a vegetarian diet – it involves a ton of Greek yogurt, egg whites, cottage cheese, beans, tofu, and tempeh.  The heavy rotation of dairy, beans, and soy gets old, so look forward to a couple of protein powder creations each day.

Which brings me to the next topic – the loot I returned home to after the Chile trip!

I thought it was Christmas in July… errr… June

I was given the opportunity to sample and review a variety of GNC and Vega protein products through  Fitfluential!  If you’ve been reading my blog, you know that I have always been a stickler for getting my post-workout 20g protein in to build muscle and aid in recovery.  Protein shakes are a great way to do that – especially if you find it hard to eat solid foods after a hard workout (like me).

Below is the line up of powders I received, pics and some quick thoughts.  I made them ALL into green smoothies with spinach and banana for 2 reasons.

  1. 80% of the time I ingest my protein powder in green smoothie-form, and
  2. I wanted to “test” them all with the same base (fair and balanced!)

The Smoothie Base Recipe:

  • 1 scoop protein powder
  • 1 C spinach
  • 1/2 large Banana
  • 1/2 in piece fresh ginger
  • 1 tsp cinnamon (or 1 4-5 inch cinnamon stick)
  • 1/4 C unsweetened almond milk
  • 7-8 drops vanilla liquid stevia
  • Ice

1. GNC Casein – Vanilla flavor:

Slow digesting, making it perfect between meals or before bed for overnight muscle repair.

I am a big fan of casein; however, this one is a bit gummy/slimy.  I even tried the smoothie sans spinach to see if it would help the texture.  Notsomuch.  The flavor is great, and I do think having it in a smoothie at night contributed to my being able to getting out of bed in the morning.

2. GNC Egg – Chocolate flavor: 

Great for breakfast, and for the lactose intolerant; consume just before or after workouts.

This one is a favorite.  I’d never tried an egg protein powder before, and I really expected it to be slimy too.   Quite the opposite!  Great texture and a natural-tasting chocolate flavor.

3. GNC Whey – Vanilla flavor: 

Fast absorbing; consume just before or after workouts.

This one also has a great texture when blended in a smoothie.  You can tell it’s a “protein powder vanilla” flavor.  I’m totally used to it, but if you’re new to powder it can take some adjusting.  Add a cap of vanilla or almond extract and it will be just fine.  I also tried it mixed with water just for fun… and remembered why I always make smoothies.

4. GNC Soy – Chocolate flavor:

A plant-based protein; good pre-or post-workout, or as a snack throughout the day.

I’m a sucker for chocolate.  This made an awesome midnight snack while I laid on the couch lamenting my sore glutes.

5. Vega – Vanilla flavor:

Another plant-based protein; within 30-90 minutes of working out, or to recharge/repair.

This was my #1 vanilla-flavored pick.  The plant-based powders tends to taste a bit more natural to me.  I had tried Vega a couple of years ago and didn’t care for it  – their new formula is awesome though!  Perfect texture and just the right amount of vanilla flavor.  One warning – if you are sensitive to salt, it is a bit on the salty side.

These products were sent to me for review purposes. All opinions are my own.  Like I could ever keep them to myself.

Thank you again to GNC, Vega and Fitfluential for the opportunity!

***

20-25g pf protein per meal is hard… but I already notice a difference!  Now I just need a sponsor… anyone? 😉

Have you ever tried to amp up the protein on a veggie diet?  Any new ideas are welcome and appreciated! 

What is your favorite protein powder?

Ultimate Veggie Trail Mix

By

It would be impossible to make this dish any more healthy.

Filled with raw, fresh veggies, you would probably ascend into some new level of raw health food heaven if you ate it all in one sitting.  Either that or have some serious gas.

When I saw this recipe for a Detox Salad from Angela @ Oh She Glows, I knew I had to make it post-Chilean tour of gluttony.  In my version I use her base of cauliflower and broccoli, but added some extra nutrients with kale and mushrooms.  I love the meaty earthiness the mushroom adds!

To dress the veggie mix, I used fresh lemon juice and my new Chilean spice blend, merkén.  You can read more about it here, but it’s basically a mix of red chilies, coriander, cumin, and salt.  Spicy and smokey!  The other blend in the pic above is a sea weed flake mix: dulse, laver, and sea lettuce.  I picked it up a Whole Foods recently and am addicted to the briny, slightly sweet flakes.

All mixed up it looks like trail mix, hence the name.  However, I wouldn’t recommend adding chocolate in this type of trail mix. 🙂

Recipe at the end.

I finally have workouts to recap!  This week I was back on it full-blast.  I’m embarking on a new fitness endeavor… after my first leg/glute workout with a trainer on Monday, I was so sore that I could barely walk until Friday.  At one point I (slowly) lowered myself to the floor to do push ups, gave up at 40, and then just laid there in downward dog for a sold half hour.  More this new punishment journey tomorrow!

Today I am sore from playing 4 softball games in 90 degree weather.  I drank 150 oz of water and I STILL had a headache until bedtime.  At least I my socks looked cool.

Workout Recap (6/18- 6/24):

  • Monday – Ab Ripper X, Legs/Glutes (w/ trainer), 40 push-ups
  • Tuesday – Tris/Chest, 1.5 mile walk, 100 push-ups
  • Wednesday – Shoulders, 3 mile walk, 100 push-ups
  • Thursday – Biceps, 3.5 mile walk, 100 push-ups
  • Friday – Back/Tris (w/ trainer), 2.5 mile walk
  • Saturday – Butt/Shoulders, 20 min bike ride
  • Sunday – 4 softball games

The Ultimate Veggie Trail Mix - this might be the healthiest thing you could put in your mouth!

Ultimate Veggie Trail Mix

  • 1 small head broccoli, stems removed
  • 1/2 small head cauliflower, stems removed
  • 1 large carrot, shredded or finely chopped
  • 2 large kale leaves, finely chopped
  • 5-6 baby bella mushrooms, diced
  • 2 T red onion, minced
  • 1/4 C pumpkin seeds (pepitas)
  • 1 T fresh rosemary, finely chopped
  • 1/4 C fresh lemon juice
  • 1/2 tsp merkén (or mix of smoked paprika, coriander, cumin, and salt)
  • 1/2 tsp garlic powder
  • Dulse or lavar flakes (optional)
  • 4-5 drops NuNaturals orange liquid stevia (or other sweetener, to taste)
  • S&P, to taste

In a Vitamix or food processor, process the broccoli until fine. Place in a large bowl.  Repeat with cauliflower, then with carrots.

Stir in kale, mushrooms, onion, pumpkin seeds, and rosemary.  

In small bowl, stir together lemon juice and seasonings to taste.  Pour over salad and mix well.  Allow to marinate at least 1 hour before serving.

Makes ~5 cups.

Approximate nutritionals: 94 calories, 5.9g fat, 8g carbohydrates, 2.7g fiber, 2.6g sugar, 5.1g protein.

***

I brought this trail mix to the ball field for lunch.  Amazingly, people didn’t stare.  They must have been too busy having heat strokes.

Have you made any good blogger recipes lately?

What was the highlight of your weekend?

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